Penne With Asparagus Sauce Recipes

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PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH ASPARAGUS AND MUSHROOMS



Penne with Asparagus and Mushrooms image

Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.

Provided by ANITA92677

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 cloves garlic, crushed
1 (10 ounce) package fresh mushrooms, sliced
1 bunch fresh asparagus, trimmed and chopped
1 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
1 (16 ounce) package uncooked penne pasta
1 cup heavy cream

Steps:

  • Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g

PENNE WITH ASPARGUS-PROSCIUTTO SAUCE



Penne with Aspargus-Prosciutto Sauce image

Provided by Food Network

Time 35m

Yield 6 servings (or 4 very hungry p

Number Of Ingredients 9

Water, to boil asparagus and penne
Salt, to taste
1 pound green asparagus, preferably thick stalks
1 tablespoon unsalted butter
1/4 pound prosciuuto di San Daniele or Parma, cut in bits
2 tablespoons freshly ground Parmigiano-Reggiano
1 1/2 pounds penne
1/4 cup light cream
Freshly ground pepper, to taste

Steps:

  • Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
  • After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
  • Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
  • At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
  • While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
  • Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an

SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

PENNE PASTA WITH ASPARAGUS SAUCE



Penne Pasta With Asparagus Sauce image

This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!

Provided by polly salama

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
1 tablespoon lemon, zest of, finely grated
1/4 cup olive oil
1 lb penne pasta
3/4 cup grated parmasean-reggiano cheese
2 tablespoons fresh finely chopped parsley

Steps:

  • Cut the asparagus into one inch pieces; reserving the tips.
  • Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
  • Reserve the water by using a slotted spoon to remove the asparagus to a colander.
  • Put the drained asparagus in a food processor.
  • Cook the tips for 3-5 minutes until just tender.
  • Remove from water with slotted spoon, reserving the water.
  • Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
  • Cook the pasta in the asparagus water to your liking.
  • Drain the pasta saving 2 cups of the water.
  • Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
  • Stir in tips and grated cheese.
  • Stir until cheese is melted.
  • Serve with a light dusting of chopped parsley.

PENNE WITH ASPARAGUS



Penne with Asparagus image

Provided by Dawn Murray

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
  • Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

PENNE WITH CHICKEN AND ASPARAGUS



Penne with Chicken and Asparagus image

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Provided by LAUREL B

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  • Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  • Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g

PENNE WITH ASPARAGUS AND MUSHROOMS



Penne With Asparagus and Mushrooms image

I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.

Provided by Gatorbek

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

16 ounces penne pasta
8 ounces bacon, sliced
1 medium onion, chopped
8 ounces mushrooms, sliced
16 ounces asparagus, trimmed and cut into 2-inch pieces
1 cup chicken stock
1/2 cup evaporated milk or 1/2 cup heavy cream
freshly grated parmesan cheese
fresh cracked black pepper

Steps:

  • In a large pot, prepare pasta according to package directions until al dente.
  • Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
  • Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
  • Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.

Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7

PENNE WITH ASPARAGUS AND CREAM SAUCE



Penne With Asparagus and Cream Sauce image

A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.

Provided by merron-iru kami

Categories     Penne

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 13

1 lb dry penne pasta
1 1/2 lbs fresh asparagus
1 teaspoon olive oil
3 tablespoons butter
5 garlic cloves, minced
2 tablespoons whole wheat flour
1/4 cup white wine
4 tablespoons heavy cream
1 cup skim milk
2 teaspoons dried basil
4 ounces aged gouda cheese, shredded
salt and pepper
2 ounces walnuts, toasted and chopped (optional)

Steps:

  • Prepare pasta according to box directions.
  • While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
  • Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
  • Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
  • Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
  • Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
  • Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

ASPARAGUS PENNE



Asparagus Penne image

Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces penne pasta
1 tablespoon olive oil
1 garlic clove, minced
1 lb thin asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes
1/2 cup frozen peas (or fresh if you have)
1/2 cup vegetable stock
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil leaf

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM



Penne With Pistachios, Asparagus, and Cream image

This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)

Provided by MsPia

Categories     Penne

Time 25m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 11

1/3 cup pistachio nut, peeled
1 lb thin asparagus, cut into thirds
1/4 cup unsalted butter
3 garlic cloves, thinly sliced
1/4 teaspoon white pepper
1/3 cup dry white wine
1 cup half-and-half
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1 lb dry penne pasta
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
  • Sauté garlic in butter in a sauté pan over medium heat.
  • Meanwhile start cooking the pasta, according to package directions.
  • Add the asparagus and pepper.
  • Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
  • Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
  • Season with salt.
  • When pasta is done, drain and return to pot.
  • Combine asparagus sauce with pasta, stirring over medium heat.
  • Add cheese, stirring until it melts; transfer to platter.
  • Garnish with pistachio nuts and serve immediately.

Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7

PENNE WITH ASPARAGUS-LEMON SAUCE



Penne With Asparagus-lemon Sauce image

Take advantage of the seasonal bounty of asparagus and make this wonderful pasta. By using the water from the asparagus and pasta you will retain some minerals that would ordinarily be lost!

Provided by TishT

Categories     Penne

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
5 -6 quarts water
2 -3 tablespoons sea salt
1 teaspoon lemon, zest of, minced
1/4 cup quality extra virgin olive oil
fresh ground pepper
14 -16 ounces penne or 14 -16 ounces short pasta
1/2 cup grated parmigiano

Steps:

  • Snap the tough butt ends off the asparagus or peel to the tender core.
  • Cut the stmes into 1" pieces.
  • Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
  • Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
  • Reserve asparagus cooking water.
  • Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
  • Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
  • Drain, reserving 2 cups of pasta water.
  • Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
  • Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
  • Sauce should surround pasta but be slightly liquid since cheese will thicken it.
  • Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.

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